Thursday, October 23, 2008
I was feeling the need to share something scrap-related today, and it dawned on me I had never posted this layout here after it was on the FS site for the last challenge. This was based on my very first original sketch (go me!), and I had such fun with it. The felt embellishments at bottom left didn't scan true to their color, but you get more of a feel for the way it all comes together from the closeup shots below.
By the way, in addition to the class fun that is set to start next Monday (with some pre-class conversation already taking place on the class board!), our second challenge at Feeling Scrappy will be revealed tomorrow. Be sure to venture over to the site tomorrow to see what the latest round will entail. You won't want to miss the amazing prize package of goodies lined up for the lucky winner of this one!
Have a happy Weekend Eve!
Tuesday, October 21, 2008
Head over to Feeling Scrappy for more information and to sign up for the class. I hope to see all of you there!
Tuesday, October 14, 2008
The moral of the story? Keep your eyes peeled. You never know where you'll find some fresh inspiration!
Tuesday, October 7, 2008
You must. Try. These. Apples. Like, yesterday. ;)
Monday, October 6, 2008
Patterned paper here is Chatterbox - this is such a great line!
In honor of the excitement, Jayne has put together an INCREDIBLE Tim Holtz prize pack. You can be entered to win by following the guidelines on the new blog. So head on over to the new site by clicking here to check out the fun goodies and the new complexion of Feeling Scrappy! You won't be disappointed!!
Friday, October 3, 2008
This week has been absolutely crazy. Teaching MDO two days and also sandwiching a dinner party in between can take it out of a girl! It's times like these when some good old fashioned Italian comfort food is just what the doctor ordered. Bring on the chicken parmesan! This dish was on the cover of Bon Appétit a couple of months ago, and the minute Matt and I both saw the recipe, we had to try it. Oh. My. Goodness. It is so good. The sauce is so simple, yet so flavorful. The inordinate amount of cheese it calls for (the obvious parmesan, PLUS mozzarella, PLUS pecorino) might seem obscene, but trust me: you'll be fighting over who gets to eat the biggest hunk of the browned cheese "crust" that develops as this bakes. Yet another knock-out recipe from our beloved Bon Appétit, and one that became an instant staple at Chez Bell.